Posts for September 16th 2008
The other day I was browsing the recipes on TeamSugar and this one by VirginSin caught my eye: Was it a breakfast item, a snack, or a dessert? I think the answer is all of the above! These bite-sized treats — a combination of cornflakes, honey, and peanuts — are served in paper cups making them a tasty, portion-controlled indulgence. The recipe calls for a few ingredients, all of which most likely already exist in your kitchen.
To make your own version, read more
In the height of good weather, food and festivity abound, and right about now, I'm wishing I could teleport myself around the United States. First I'd hit up Manhattan for Wine 2.0's wine sampling this week, followed by the Shrimp & Grits Festival in Georgia, and then some classic Eli's cheesecake in the Windy City. Don't miss out on these events — if you do, you'll have to wait another year!
- New York, NY: The StarChefs Rising Stars Revue New York — Sept. 16
- New York, NY: Epicurious Wine.Dine.Donate New York — Sept. 17
- New York, NY: Wine 2.0 New York — Sept. 18
- Atlantic City, NJ: Celebrity Chef Tour Atlantic City — Sept. 18
- Shawnee-on-Delaware, PA: Delaware River Food & Wine Festival — Sept. 18-21
- Nappanee, IN: Nappanee Apple Festival — Sept. 18-21
- La Crescent, MN: Applefest 08 — Sept. 18-21
- Leavenworth, WA: Wenatchee River Salmon Festival — Sept. 18-21
To see the rest, read more
On tonight's episode of Bizarre Foods With Andrew Zimmern the host heads to Sicily where he is greeted by a variety of odd foods, including sardine meatballs, artichoke ice cream, and cow spleen sandwiches.
The spleen is boiled in a vat of fat before being topped with cheese and tucked inside two slices of bread. Although the word spleen sort of grosses me out, I'm adventurous and would love to try the sandwich. How about you?
Watch the video and let me know, would you eat a spleen sandwich?
I was checking out one of my favorite websites when I came across some gasp-worthy food art. Belgian contemporary artist Wim Delvoye has created a marble floor with salami. Upon first sight of the piece, I was simultaneously wowed by the Delvoye's creativity and . . . hungry.
I already consider food art, but this installation made me consider art as food. Alas, it turns out the patterns are actually made of C prints of the meat (not actual meat) so it couldn't be eaten anyway. What do you think of it? Would you want an inedible marble salami floor?
Yesterday Yum and I got to talking about the word "tater." While I have nothing against potatoes, tater tots, or the pocket-stuffing scene from Napoleon Dynamite, I can't stand the word "tater." Something about it rubs me the wrong way. Same thing goes for the word yield. I'm not exactly sure what I dislike about it, but I prefer to say "makes" or "serves" instead of "yield" when describing the amount of food a recipe produces. Yes, hating certain food-related words is totally illogical, but I'm not alone — many of you abhor the word moist.
So throw logic to the wind and get it off your chest: what food words drive you crazy?
When hosting a viewing party of any sort, there are two options for planning a menu. You can serve foods inspired by the show or popular dishes classic to the TV dinner. For my Heroes season premiere party, I've decided to do the latter and offer friends a tasty re-interpretation of the 1950s TV dinner. Guests will be greeted with shot glasses of spicy tomato soup. Mini grilled cheese sandwiches are an excellent companion. Beef, mashed potatoes, peas, and caramelized onions make up the main course that looks scrumptious served on a TV dinner tray. To get these comforting, delicious, timeless recipes, read more
- Here are 10 hearty and filling vegan lunches. — Chow
- Check out the shiny, new, made-over look of my favorite party planning blog. — Hostess With the Mostess
- Make cake baking easy with aluminum foil pan liners.— The Kitchn
- A New York winery has been named winery of the year. — Slashfood
- Speaking of wine, these just-released reads will make you thirsty for all things vino. — The Epi-Log
- Learn the difference between large and extra large eggs. — Baking Bites
- Having your produce delivered is a great way to eat healthier.— FitSugar
- A woman has discovered a strawberry growing inside a tomato. — Serious Eats
If you love the taste of balsamic vinegar, get excited, this recipe is for you! Thin boneless, skinless chicken breasts are marinated in a store-bought balsamic vinaigrette. Fresh garlic and crushed red pepper flakes add a spicy punch to the marinade.
Served atop a bed of greens, this chicken is tasty and filling, yet healthy and balanced — the perfect meal for a weeknight. To learn how it's done, read more
While watching television the other day, I saw a commercial for Kool-Aid that got me thinking. Kraft Foods, the food giant that makes the fruity punch powder of my youth, has embarked on a campaign to encourage different uses for the mix. Creative ideas include using Kool-Aid as a flavoring agent for plain yogurt or cupcake frosting, a color boost for cake, and even to turn tamales into dessert. Olé!
While I think it's great that Kool-Aid is trying to reinvent itself, a few of the ideas, such as the tamale, struck me as less than appealing. Would you ever experiment with any of the suggestions? If you have already, please share your Kool-Aid experience with us below!